摘要
为了有针对性地控制本地市售卤牛肉中微生物污染,延长产品货架期,采用平板划线分离法对卤牛肉中的优势腐败菌进行分离筛选。再采用传统微生物培养方法,根据细菌的菌落形态、菌体形态、革兰氏染色等特征,结合16S rDNA序列分析方法,对分离筛选出的菌株进行鉴定。结果表明,引起本地市售卤牛肉腐败变质的优势腐败菌是魏斯氏菌(Weissella viridescens strain WM33)和佐氏库特氏菌(Kurthia zopfii)。
In order to control microbial contaminationin the local saled stewed beef in targeted way and prolong the shelf life of products,the streak plate methodwas adopted,and dominant spoilage bacte-riainstewed beef was isolated and screened.The traditional microbial culture methods were adopted,and 16S rDNA sequence analysis method was combined,and the strains isolated and screened were identified according to colony morphology,mycelia morphology,gram stain and other characteristics.The results showed that dominant spoilage bacteriacausing spoilage and deterioration of local saled stewed beef was Weissellaviridescens strain WM33 and Kurthiazopfii.
作者
刘彩云
祝泉馨
方彦昊
张文齐
张建梅
邓禄印
祝英
王治业
麻和平
邵建宁
LU Caiyun;ZHU Quanxin;FANG Yanhao;ZHANG Wenqi;ZHANG Jianmei;DENG Luyin;ZHU Ying;WANG Zhiye;MA Heping;SHAO Jianning
出处
《肉类工业》
2020年第5期38-43,共6页
Meat Industry
基金
甘肃省科学院创新团队项目(CX2019-x)。
关键词
卤牛肉
分离
鉴定
16SrDNA
腐败菌
stewed beef
isolation
identification
16S rDNA
spoilage bacteria
